Fish Dog Recipes

FISH DOG

Steps:

• Heat the oil to 350 degrees F in a large 12- or 14-inch cast-iron skillet filled halfway up.
• Mix the flour, paprika and garlic salt in a bowl. Add the beer and whisk until the mixture reaches the consistency of a thin pancake batter. Rest the batter in the fridge for 15 minutes.
• Once rested, dunk the fish in the batter, let excess drip off and then gently slide the fish into the oil. Fry until just golden brown, about 3 minutes. Remove the fish to a wire rack set over a sheet tray and season with salt.
• The sandwich build: Lay a piece of American cheese on each bun, set a piece fish on top, then dollop on an even layer of Chipotle Tartar Sauce and sprinkle with red onion.
• In a bowl, combine the mayonnaise, relish, honey, mustard, chipotle and a little hit of the adobo sauce. Season with salt and pepper, and then prepare to want to put this sauce on everything.

EASY FISH DOG

Steps:

• Combine all tartar sauce ingredients in a small bowl. Refrigerate.
• Preheat a large skillet on medium to medium high heat. Spread butter on sides of hot dog buns. Place in skillet and cook both sides until golden brown. Set aside.
• Combine flour, corn flour, salt, pepper, garlic powder, and onion powder in a shallow container. Cut fish into one inch thick strips. Dredge fish in flour mixture and shake off excess. Place on a platter.
• Wipe skillet clean. Heat to medium to medium high. Add enough oil to generously coat the surface. Allow oil to heat up. Add fish, cooking until the bottom is crusted and golden brown. Turn over and cook the second side until fish is opaque throughout and golden brown on bottom. Total cook time about 3-4 minutes per side. Add more oil if fish begins to stick to pan. Remove from skillet and place on a cooling rack.
• Assemble: Spread some tartar sauce on bottom of bun. Add fish, lettuce, tomato, and top with more tartar sauce.
• Makes 6 servings.

FISH FINGER HOT DOGS

Steps:

• If you have time, lightly season the fish with sea salt flakes up to an hour before coating them, then cover and chill to firm it up. Put the flour mixed with some salt and pepper in a shallow bowl, then the beaten egg and breadcrumbs in another two bowls. Working in batches, coat the fish in the seasoned flour first, then shake off any excess and dip in the egg, followed by the breadcrumbs, then put the coated fish fingers on a plate. Can be done a day ahead and kept chilled overnight.
• Pour enough oil into a large frying pan so that it covers the base. Heat the oil over a medium-high heat, then fry the fish fingers in batches until golden on each side and cooked through (approx 3-4 mins each side). Drain on kitchen paper, season with sea salt, then transfer to a low oven to keep warm while you make the sauce.
• Put the gherkins in a bowl and mix with the mayonnaise and lemon juice. Split the hot dog buns, toast the cut-side under the grill, then spread each roll with 1 tbsp of the mayonnaise mixture, add a handful of lettuce, then a hot fish finger on top. Serve with the lemon wedges for squeezing over.

FISH DOGS WITH LEMONY FENNEL SLAW

Steps:

• For the slaw, pick the leafy fronds from the fennel and set aside. Discard any grubby outer layers, quarter the bulb and then slice as finely as you can. Mix with the lemon juice and leave to marinate for 1 hr, stirring every now and then.
• Drain the fennel. Mix the salad cream and yogurt in a big bowl, then add the fennel, remaining slaw ingredients, the fennel fronds (chopped) and some pepper, then mix well.
• When ready to serve, split the rolls and warm in a low oven. For the fish, mix the flour with the paprika and some salt on a plate. Dip in the fish fillets and coat well. Heat a splash of oil in a frying pan (non-stick if you have), and fry the fish for a couple of mins on each side until cooked through and it flakes. Divide the fish between the rolls with the slaw and eat straight away. Any leftover slaw will be good for 2-3 days in the fridge.